Pasta salad always reminds me of summer. Every BBQ, every picnic, every pot-luck; it just isn’t right without some sort of pasta salad. The summer I first got saved my church had a pot-luck every week before the mid-week service. We’d meet in a park, they would have the huge grill out there, tons of meat cooking. It was sweet fellowship, and awesome witnessing. Those times were such a blessing to me. Every week I’d make a HUGE batch of this tuna salad. My pastor hated tuna. haha. I made it into the sermon a couple of time I think!
Even though Pastor Chik wasn’t much of a fan, tuna salad is one of my favorites. It is fast and easy to throw together, and is always a crowd-pleaser. This is my favorite recipe for tuna salad. Maybe spring is treating you a little better than it is treating us here in Michigan this year, and you have a BBQ or potluck coming up you can take this to.
Start by boiling your pasta to al-dente. I prefer to use small shells or macaroni, but you can use almost any kind of small pasta. Just pick your favorite.
While the pasta is boiling, mix together your sauce.
- 2 cups pasta
- 1 cup mayo
- 2 TBSP mustard
- 3-4 TBSP onion, finely diced
- 1 tsp garlic
- 1/2 tsp garlic salt
- 1 tsp parsley
- 1/4 tsp onion powder
- 1/4 tsp seasoned salt
- shake pepper
- 1 5-6 oz can chunk white albacore tuna in water
- 1 cup peas, frozen
- 1 cup shredded cheddar
- 1/2 cup chopped dill pickles
- 1/2 cup hard boiled egg, optional, diced
- Boil noodles until al dente. Drain and rinse in cold water.
- Mix together the mayo, mustard, onion, garlic, garlic salt, parsley, onion powder, salt, and pepper. Stir until combined.
- Mix the tuna, noodles, and sauce together, then add frozen peas, cheese, and pickles. Stir and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 307 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 54mg Sodium: 512mg Carbohydrates: 19g Fiber: 2g Sugar: 10g Protein: 13g